Herbed Basmati – Weekly Recipe


I may have mentioned this before, but I love making and eating Indian food.  The flavors, coming from many spices and herbs not often used in American food, are comforting and strangely familiar.  Indian cuisine is not always hot and spicy.  It can be, if you please, but heat is not required.  Calming rice dishes help with the heat, as do yogurt based side dishes (eg: raita, kadhi).

Here is an easy to prepare, ingredient-friendly, fragrant rice that pairs well with most Indian main dishes.  I hope you like it.

8 oz. basmati rice

1 Tbsp ghee (or 2 tsp butter or 2 tsp light oil)

1 inch piece of cinnamon stick

5 cloves

½ tsp ground turmeric

½ tsp salt


Wash rice and then soak in a bowl of cold water for 20 minutes.


Heat ghee in a pot using low heat. Add cinnamon and cloves and allow them to sizzle 30 second.

Add turmeric and rice.  Stir-fry for 2 minutes.

Add 16 fl.oz. warm water and salt.  Bring to a boil and allow all to boil for 2 minutes.

Reduce heat to low, cover and cook for 8 minutes.

Turn off heat and allow rice to stand, undisturbed for 20-25 minutes.

Fluff with a fork and cover.